Strawberry Kiwi Tartlets

Cookie-crumb tartlet shells filled with a vibrant homemade kiwi curd and topped with fresh strawberries.

🍽️ Makes 6

Ingredients

7 ounces	200 g	lemon shortbread cookies or vanilla cookies
6 tablespoons	90 ml	unsalted butter, melted (for crust)
2 tablespoons	30 ml	sugar (for crust)
3/4 cup	180 ml	kiwi puree (from 3–4 kiwis)
1/2 cup	120 ml	sugar (for curd)
1 1/2 tablespoons	23 ml	meyer lemon juice
3		eggs
3		egg yolks
6 tablespoons	90 ml	unsalted butter, cut into cubes (for curd)
—		green food coloring, optional
—		strawberries, for garnish

Preheat oven to 375ºF.
In a food processor, pulse cookies until very finely ground. You should have about 1 1/2 cups of crumbs. Add melted butter and sugar and pulse until evenly moistened. Press crumb mixture into six small (3 3/4-inch) tartlet pans or one 9-inch tart pan. Bake for 4 to 5 minutes or until lightly golden. If crust has puffed, carefully press bottom back into place using a spoon or flat-bottomed glass. Cool completely.
For kiwi curd, strain kiwi puree through a fine mesh sieve. Reserve seeds and set aside. Combine puree with sugar and lemon juice in a medium heavy-bottomed saucepan. Beat eggs together with egg yolks, then add to kiwi mixture. Add butter and stir over medium-low heat until butter is melted and curd thickens, about 10 to 15 minutes. Do not let it boil. Add one drop of green food coloring, if desired for a more vibrant color. Press curd through a fine mesh sieve to remove any lumps or cooked egg bits. If desired, add kiwi seeds back to curd, stirring until evenly distributed.
Divide curd among prepared crusts; refrigerate until set, at least 1 to 2 hours. Top with strawberry slices.